INSTANT POT MEXI-CORN CHOWDER & CHICKEN
A hot nourishing soup for an appetizer or a meal.
- INGREDIENTS:
- 1 pound boneless (skinless chicken thighs, cut into 1-inch chunks)
- 12 ounces red potato (diced)
- 1 onion (diced (or frozen dicced))
- 1 cup diced mixed peppers (frozen are fine)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- 2 cans Mexicorn (or any corn canned/fresh/frozen)
- 3 cups chicken broth
- 3 cloves minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- Optional: Pinch of cayenne pepper
- Optional: 1 bay leaf
- 1/2 cup Fat-Free Coffee Rich or your favorite non-dairy creamer
- 1/2 cup Mashed Potato Flakes (for thickening – more if desired)
- Optional: 1/2 cup Bacos
- Optional: Crispy Fried Onions
- Optional: 2 Tbsp chopped fresh/dried chives
For the 3qt Instant Pot. Garnish as desired.